MY CULINARY ADVENTURES

tastes are made, not born

READ KITCHEN TALKS

Green Dukkah with Hatch

Green Dukkah with Hatch

Last year I finally discovered dukkah and it found its honorable place in my kitchen. I served many vegetable spreads, salads, casseroles, appetizers turning basic recipes into flavorful Middle Eastern delicacies with one simple step — sprinkling dukkah on top. Besides Ottolenghi’s recipe, I created a few my variations. The one with dry powdered Hatch is one of them.

Read more

Green Harissa with Hatch

Green Harissa

Harissa is the basic flavoring agent in Tunisian cuisine. This recipe is based on Yotam Ottolenghi’s harissa recipe, which uses red hot chiles, tomato paste, red onion, and lemon juice. We are replacing all red with all green — green tomatoes, local green chiles, and key lime juice. This recipe is used for making Shakshuka with Hatch and Dukkah.

Read more

Patlican Kebabi | Oven Roasted Eggplant Kebab

Roasted Eggplant Kabob | Patlican Kebabi

This recipe is an adaptation of southern Turkish style kebab, prepared in the oven. Eggplants are cooked twice — either grilled or fried first, and then baked with meat in a tomato and pepper sauce — to concentrate flavor. My version of Patlican Kebabi doesn’t look the same as Turkish, but the idea of vertical rolls allows to use large Italian eggplants we mostly have available in Central Texas.

Read more

Buckwheat | Basic Recipe

Buckwheat

Cooking roasted buckwheat is easy. You need 2 parts of liquid for 1 part of buckwheat seeds. Bring water to boiling, add buckwheat, season with salt and sugar, lower heat to minimum, cover with lid, and set a timer for 15 minutes. After 15 minutes, turn off the heat, add butter and cover with lid for another 5 minutes. Fluff and serve.

Read more

TASTES ARE MADE, NOT BORN

Culinary coach and personal chef with extensive knowledge of various ethnic cuisines,
I bring my best discoveries to you!